Chicken Stuffed POTATO BUNDLES
Delicious chicken and vegetables in a delightfully simple bechamel sauce, stuffed in potato puree and topped with mozzarella cheese 😍😍😍 Subscribe for more videos now! https://bit.ly/nefistv-subscribe-yt-dt
You’ll need
500 g of pre-cut boneless chicken thighs
2 tbsp of vegetable oil
2 tsp of salt
Canned mixed vegetables
For the Bechamel Sauce:
1 tbsp of butter
1 tbsp of vegetable oil
1 tbsp of all purpose flour
300 ml of fresh milk
1 tsp of salt
Pepper
For the Puree:
5 potatoes
1 tsp of salt
1 tsp of pepper
1 egg
Fot the Top:
Mozzarella cheese slices
Here’s how
1- Put 500 g of pre-cut boneless chicken thighs into a skillet and cook until boil dry.
2-Drizzle with 2 tbsp of vegetable oil and saute for 2 more minutes.
3-Add in 1 cup of canned mixed vegetables and 1 tsp of salt.
4-For the bechamel sauce: Put together 1 tbsp of butter, 1 tbsp of vegetable oil and 1 tbsp of all purpose flour in a pan and brown.
5- Pour 300 ml of fresh milk over the flour mixture while whisking continuously.
6- Finally add in 1 tsp of salt and black pepper.
7-Pour the bechamel sauce over the cooked chicken and mix.
8- Mix the puree of 5 potatoes with 1 tsp of salt, 1 tsp of black pepper and 1 egg.
9- Wrap a small bowl with cling film.
10- Put some puree on it and push it to the sides until it has the shape of the bowl.
11- Put some chicken filling inside the potato bowl. Close the bowl and and form a ball.
12- Peel off the cling film and place the potato bundles on an ovenware.
13- Put mozzarella slices on their tops.
14- Bake until brown at 200°C.
15- Enjoy!
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Recipe Video:
